Sticky Rice Wrapped in Lotus Leaf
A traditional Asian delicacy featuring fragrant sticky rice, filled with savory meats and mushrooms, all wrapped in aromatic lotus leaves.
Nutrition
Calories: 650cal
Carbohydrate: 86g
Protein: 26g
Fat: 22g
Cholesterol: – -mg
Sodium: 890mg
Difficulty Level: easy
30 min Prep
2 hr Cook
2 hr 30 min Total
4 Servings
Ingredients
- 8 dried lotus leaves
- 3 cups glutinous rice
- 1/2 pound chicken thigh, diced
- 1/2 pound pork belly, diced
- 2 Chinese sausages, sliced
- 1/2 cup dried shiitake mushrooms, soaked and sliced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 green onions, finely chopped
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
Instructions
- Prepare the Lotus Leaves. Soak lotus leaves in warm water for about 30 minutes to soften them. This will make it easier to wrap the rice later. After soaking, carefully rinse them under running water to remove any dirt.
- Rinse the Rice. Place the glutinous rice in a large bowl. Rinse the rice with water multiple times until the water is clear. This removes excess starch and prevents the rice from becoming too sticky.
- Cook the Rice. Cook the rinsed rice in a rice cooker or steamer according to the manufacturer’s instructions. Tip: Add slightly less water than usual to the rice for a firmer texture, which holds better when wrapped.
- Prepare the Filling. While rice is cooking, heat the vegetable oil in a pan over medium heat. Add garlic and ginger, sauté for about 1 minute until fragrant. Then, add chicken, pork belly, Chinese sausage, and shiitake mushrooms. Cook until the meat is browned and cooked through.
- Season the Filling. Add soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper to the cooked meat mixture. Combine all ingredients well. Cook for another 3 to 4 minutes to allow the flavors to blend.
- Assemble the Wraps. Lay two lotus leaves overlapping each other on a flat surface. Place 1/4 portion of cooked sticky rice in the center, flatten it slightly. Add a generous portion of the filling, then cover with more rice. Fold the leaves over the filling to form a neat package.
- Steam the Wraps. Place the wrapped packages in a steamer basket. Cover and steam over boiling water for about 1 hour. Ensure there’s enough water in your steamer to prevent it from drying out.
- Serve. Carefully unwrap the lotus leaf and serve the rice hot. Note: The leaves are not edible but impart a fragrant aroma to the rice.
